| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Appetizers, Meats | 60 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1/2 | c | Fine dry breadcrumbs |
| 1/3 | c | Onion; minced |
| 1/4 | c | Milk |
| 1 | Egg; beaten | |
| 1 | tb | Fresh parsley; minced |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | tb | Worcestershire sauce |
| 1/4 | c | Crisco vegetable shortening |
| 1 | 12oz bottle chili sauce | |
| 1 | 10oz jar grape jelly |
INSTRUCTIONS
Recipe by: Mom's clipping from a 1960's women's magazine Combine the first 9 ingredients, mixing well. Shape into 1" meatballs. Co in an electric skillet in hot shortening over medium heat for 10-15 minutes or until browned. Drain on paper towels. Discard grease. Combine chili sauce and grape jelly in a medium saucepan (or same electric skillet); stir well. Add meatballs and simmer on low for 30 minutes, stirring occasionally. Serve with toothpicks out of a chafing dish to keep warm. Makes about 5 dozen meatballs. Posted to MM-Recipes Digest by lena36@juno.com (Lena P Mitchell) on Mar 5, 1998
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